Bazaar Meat and Bar Mar
Bazaar Meat and Bar Mar | Photo by Regan Baroni
Bazaar Meat and Bar Mar | Photo by Regan Baroni

Bazaar Meat by José Andrés


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The gist: Chef and philanthropist José Andrés, ThinkFoodGroup, and Gibsons Restaurant Group joined forces for these two eagerly anticipated restaurants within the Bank of America Tower. They are the latest debuts from the team, following Café By The River (Andrés’s take on sandwiches, sweets, and coffee), Jaleo (Andrés’s original Spanish outpost), and Pigtail (Jaleo’s subterranean cocktail lounge).
The food: After working at Bazaar Meat in Las Vegas, chef Alex Pitts came to Chicago to oversee the menu at both Bazaar Meat and Bar Mar. Meat is the focus at the former (obviously), with special offerings like Vaca Vieja Ribeye, whole Iberian Suckling Pig, and an impressive Japanese Wagyu program. Share plates provide diners ample opportunities to sample an array of clever compositions (not short of Cotton Candy Foie Gras or Chilled Beet Shots), as do multiple tasting menu experiences inclusive of snacks, carpaccios, and tartares. At Bar Mar, expect just as many surprises: The fish-shaped Everything Bagel Airbread (filled with cream cheese espuma and topped with smoked salmon) or the Not So Po Boy José (a fried oyster with Platinum Malassol caviar in a steamed brioche bun). Snag a bar seat for a bespoke cocktail or post up at the raw bar for oysters or sashimi aplenty.
How to book: Reserve via SevenRooms.

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